Hello all and almost Happy New Year!! Happy to get my act together to participate in this month’s food photography and styling challenge with The Inspired Plate. Not to mention I also made Christmas dinner #3 tonight for my ex and Alex so that we could celebrate our first Christmas post-divorce with dignity and family unity…..so after all the cooking all day and shooting….I then set out to make artichokes and lobster tails. Okay, so PHEW.
This month’s challenge was cooking with cast-iron. I have some really cool pieces that I can’t take a picture of now…to worn out lol…but unique and fairly old. And….it was one of those rare, dreary, rainy days here in Florida so I actually had to use my Lowel EGO lights and push the dining table up to the wall and then hop up, avoiding the big chandelier. Funny….my son captured a pic of me doing my job. 🙂
And a close-up of this awesome goodness….
And here’s the recipe…….
Creamed Pearl Onions with Gruyere and Parmesan
- 2 16-ounce packages frozen pearl onions, thawed and pat dry
- 2 tablespoons butter
- ½ cup dry white wine
- ½ cup low-sodium chicken broth
- 1 bay leaf
- ½ cup heavy cream
- 1 cup shredded Gruyère cheese
- pinch of freshly grated nutmeg
- pinch of allspice
- 2 tablespoons fresh, chopped parsley plus additional for garnish
- 1 tablespoon freshly grated Parmesan cheese (I use Parmagiano Reggiano)
- kosher salt and coarse ground pepper
- Preheat the oven to 400 degrees. Melt the butter in a cast-iron or regular skillet over medium-high heat. Add the pearl onions; season with salt and pepper and cook for about 10 minutes, stirring often until the onions begin to brown.
- Add the wine and let it reduce until almost evaporated.
- Pour in the chicken broth and add the bay leaf; let simmer for about 3 minutes.
- Add the heavy cream and Gruyère cheese, parsley, and the spices. Transfer the skillet to the oven and bake for 25 minutes.
- Sprinkle 1 tablespoon Parmesan cheese and continue baking for 5 more minutes
- Remove from the oven and let rest for 15 minutes. Remove the bay leaf. Sprinkle with additional parsley and serve.
© 2013 Kitchen Serendipity | Stacey Siegal
Please continue on through our circle at The Inspired Plate to see what Allison Jacobs, Orange County, CA food photographer created for you this month as well as the other ladies! Happy New Year!!